Root Mousse

Name: Root Mousse
Ingredients: 2 small rutabagas (young and tender, not huge and fibrous); 3 small turnips (same as above); parsnip (optional); carrot (optional); 3 -6 potatoes (depending upon size, any kind, russet, red, white, yukon gold, as long as they are 1/2 the total amo); 1 -3 vegetable bouillon cube, to your preferrence, if you are vegetarian (or leftover ham or ham scraps for seasoning, or a ham shank); salt & pepper

7 ingredients

1 steps

Ingredients

2 small rutabagas (young and tender, not huge and fibrous)
3 small turnips (same as above)
parsnip (optional)
carrot (optional)
3 -6 potatoes (depending upon size, any kind, russet, red, white, yukon gold, as long as they are 1/2 the total amo)
1 -3 vegetable bouillon cube, to your preferrence, if you are vegetarian (or leftover ham or ham scraps for seasoning, or a ham shank)
salt & pepper

Directions

1

["Peel and rinse all the root veggies.", "They need to be cut up and are all going into the pot at the same time, so the ones that take longer to cook need to be cut smaller than the rest. My recommendation is to cut turnips and rutabagas very small, no more than 1/2\" thick. If you choose to use carrots